*Yield: 12–15 donuts | Prep: 45 min + rising | Cook: 20–30 min*
Tender, fluffy donuts filled with a smooth cream cheese filling, topped with warm spiced peaches and a buttery cinnamon crumble. Fry or bake them—either way, they're unforgettable.
🍩 Ingredients
For the Donut Dough
3½ cups all-purpose flour
¼ cup granulated sugar
1 packet (2¼ tsp) active dry yeast
½ tsp salt
¾ cup warm milk (110°F / 45°C)
2 large eggs, at room temperature
4 tbsp unsalted butter, softened
Vegetable oil (for frying) or nonstick spray (for baking)
For the Cheesecake Filling
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
¼ cup heavy cream
For the Peach Cobbler Topping
2 tbsp unsalted butter
2 cups ripe peaches, peeled and diced (about 3 medium peaches)
¼ cup brown sugar
2 tbsp granulated sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For the Crumble Topping
½ cup all-purpose flour
¼ cup brown sugar
½ tsp ground cinnamon
Pinch of salt
3 tbsp cold unsalted butter, cubed
Optional Glaze
1 cup powdered sugar
2–3 tbsp milk or heavy cream
½ tsp vanilla extract
👩🍳 Instructions
1. Make the Donut Dough
In a small bowl, combine warm milk, 1 tbsp of the granulated sugar, and the yeast. Let sit for 5–10 minutes until bubbly and foamy.
In a large bowl, whisk together flour, remaining sugar, and salt.
Add the yeast mixture, eggs, and softened butter. Mix until a shaggy dough forms.
Turn onto a floured surface and knead for 6–8 minutes until smooth and elastic.
Place dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm place for about 1 hour, until doubled.
2. Shape and Cook the Donuts
Punch down the dough. Roll out to ½‑inch thickness on a lightly floured surface.
Cut into rounds using a 3‑inch cutter. Place on a parchment‑lined tray, cover loosely, and let rest for 20 minutes.
To fry: Heat 2 inches of vegetable oil to 350°F (175°C). Fry donuts 1–2 minutes per side until golden brown. Drain on paper towels.
To bake: Preheat oven to 375°F (190°C). Place donuts on a baking sheet lined with parchment. Bake for 12–15 minutes until lightly golden.
Cool completely on a wire rack.
3. Make the Cheesecake Filling
Beat cream cheese and powdered sugar until smooth.
Add vanilla and heavy cream, beating until light and fluffy.
Transfer to a piping bag fitted with a round tip.
4. Make the Peach Cobbler Topping
Melt butter in a skillet over medium heat.
Add diced peaches, brown sugar, granulated sugar, cinnamon, and nutmeg. Cook for about 5 minutes, until peaches soften and release their juices.
Stir in the cornstarch slurry and cook for 1–2 more minutes, until thickened and syrupy. Remove from heat and let cool slightly.
5. Make the Crumble Topping
Preheat oven to 350°F (175°C).
In a bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter using a fork or pastry blender until the mixture resembles coarse crumbs.
Spread on a parchment‑lined baking sheet and bake for about 10 minutes, until golden and crisp. Let cool completely.
6. Assemble the Donuts
Insert the piping tip into the side or bottom of each cooled donut and fill with cheesecake mixture until you feel a slight resistance.
Spoon a generous amount of peach topping over each donut.
Sprinkle with crumble topping.
If using glaze, whisk together powdered sugar, milk, and vanilla, then drizzle over the top.
7. Serve
Enjoy immediately, or refrigerate for up to 2 days. Bring to room temperature before serving.
💡 Tips for Success
Yeast freshness – If your yeast mixture doesn't bubble, start over with fresh yeast.
Peach texture – Use ripe but not mushy peaches for the best bite.
Frying temperature – Keep oil at 350°F; too hot and the outside burns before the inside cooks.
Make ahead – Prepare the crumble and peach topping up to 2 days in advance; store separately in the refrigerator.
Enjoy your celebration‑worthy donuts!
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